/ MY STORY
my name is cassidy, i'm 23, and i'm based in knoxville, tn.
i've always had a sweet tooth, but growing up my grandma was a total health nut so i became a bit deprived. sometimes my grandpa or mom would sneak me a cookie or buy be an ice cream while out and about. i think the lack of sweets as a kid, helped grow my love of sweets as an adult. baking has always been something i enjoyed and was fairly good at, and after attending culinary school i realised it was something i wouldn't mind making a career of.
during my time in culinary school i learned so much! i learned everything from a to z. baking was my favorite class, big surprise.... i know, and i loved learning how to make french classics, bread, and improving on the skills i taught myself. towards the end of my time at the school, i started to become constantly sick. my grandmother was terminally ill and final exams were upon me so i chalked it all up to stress. buuuuuut... even after she passed, exams were over, i graduated, and we got all the post passing dealing over with; the "stress" side effects didn't pass. i figured it was time to see a doctor.
i saw my usual doctor a few time a had a ton of blood drawn and other tests done. later, i got a letter in the mail from my that had a ton of fancy words on it and at the bottom read, "testing for celiac disease positive". it's safe to say i didn't handle the news very well. my already shaken mental health took a nose dive and i had something like a pre-quarter life crisis. after crying and screaming for a few days, i visited a gastroenterologist who proceeded to inform me after even more tests that im basically the poster child more celiac disease. fantastic, i know.
after a lot of back and forth of trying to decide if i should stay in the food industry (which i sometime still fight myself on after a bad day... no one is perfect) i decided to try to develop my skills as a gluten free baker and chef. cooking is easy enough, but baking was a whole other ball game. i already had some knowledge thanks to a gluten free friend of mine, but i decided if i was going to make this work i needed to develop my own flour blends and try to eliminate as much of the gritty/sandy texture you usually experience in gluten free baking as i could.
once i had my flour blends down i went on to adjust my pre-existing recipes to be gluten free and then began developing new ones, and i will usually work on a recipe until the people around me can't tell it it's gluten free or not. while doing research, i learned that a lot of people with celiac disease also form a dairy intolerance. this news is what set into motion the vegan side of sugarbearyy sweets. i learned to make and use flax seed eggs, non dairy milks, non dairy butters, and all the variations in between.
people are usually a bit apprehensive when they hear gluten free and a bit more so when i add vegan on top of that, but once they take a bite they are pleasantly surprised. its the best feeling when you see a smile of someones face after they eat the food you make, and i think that goes for everyone from house wives to executive chefs.
i thank everyone who has helped me along this path, those who continue to support me, and those who will support me in the future.
~ cassidy hope, sugarbearyy sweets
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf, A Room of One's Own
“Seize the moment. Remember all those women on the 'Titanic' who waved off the dessert cart.”
― Erma Bombeck
“Cakes are healthy too, you just eat a small slice.”
― Mary Berry
"A balanced diet is a cookie in each hand."
― Barbara Johnson
"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."
― Jim Davis